For the first few crêpes, you often have to adjust the temperature. This is normal! Don’t get discouraged: once the pan is hot, cooking becomes more even and faster.
How to store leftover crêpes?
It often happens that we make more crêpes than necessary, especially if we double the quantities for a large party. Fortunately, they keep very well, allowing us to enjoy them later without sacrificing quality.
In the refrigerator: Stack the cooled crêpes and place them in an airtight container. You can also separate them with parchment paper to prevent them from sticking together. They will keep for up to 3 days in the refrigerator.
In the freezer: Roll or fold the crêpes individually, then wrap them in plastic wrap. Then place them in a freezer bag. They will keep for up to 2 months. To enjoy them, simply let them thaw for a few hours in the refrigerator, then reheat them in a pan or microwave.
Tips for consistently successful crêpes
Here are some practical tips to make your crêpes even better:
Sift the flour to avoid lumps in the batter. A smooth batter gives a perfect texture when cooked.
Add a little milk if the batter thickens too much while resting. This often happens if the crêpes are left to rest for a long time.
Use a ladle of the same size for each crêpe. This ensures even cooking and an attractive result.
Do not overgrease the pan. With the butter in the batter, a very hot non-stick pan is more than enough.
Keep the crêpes warm by covering them with a plate or a tea towel while you continue cooking.
Possible variations
This crêpe batter is an excellent base that you can adapt to your taste:
For richer sweet crêpes, add a teaspoon of vanilla extract or a squeeze of lemon zest.
For a lighter version, replace half the milk with sparkling water.
For savory crepes, omit the sugar and add a pinch of pepper or herbs.
